Technologists need to be aware of:
SABS Food Hygiene Management Code 049 of 2001
SABS Code 0330:1999 – The Implementation and Management of a Hazard Analysis and Critical Control Point (HACCP) System.
SABS Code 1853: Disinfectants and Detergent Disinfectants for Use in the Food Industry.
ISO 15161:2001 – Guidelines on the Application of ISO 9001:2000 for the Food and Drink Industry.
Occupational Health and Safety Act 85 of 1993
National Environment Conservation Act 73 of 1989
National Environmental Management Act 107 of 1998